Cabbage rolls

Ingredients for 4 servings:

• 1 head of white cabbage
• ¾ kg minced meat, mixed
• 1 onion(s), cut into small pieces
• 2 eggs, raw
• salt and pepper
• e.g. margarine
• Breadcrumbs
• Fondor or 1 stock cube
• n. B. Flour
• e.g. cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

North German housewife recipe from the Waechter family

Cut out some of the stalk (the hard core) from the white cabbage. Fill a pot with plenty of hot water, covering the cabbage as much as possible. Simmer the cabbage until the leaves come off easily. Trim some of the thick ribs from the loosened leaves. This makes it easier to roll up the leaves. Reserve the cooking water. Mix the meat with ingredients 2-6 to form a thick mixture. Shape the meat mixture into small Mettwurst sausage ends. Wrap each meat roll with enough cabbage leaves to make a nice, thick cabbage roll. Wrap these with twine or use a skewer and push it through the leaves to prevent the roll from falling apart. Heat margarine in a roasting pan and sear the roll (just a little) on all sides. Then take some of the cabbage water and pour it in to prevent the rolls from burning. Always simmer gently. After about 60 minutes, check the roulades for doneness. Then remove the roulades from the pot. For the sauce, you might want to add a little more cabbage water. Then, mix the sauce with flour and cream until nice and thick. Season with salt, pepper, and Fondor. This goes best with boiled potatoes.